High altitude smoking

You cook to 110 degrees? I could do that today (100 degrees) without even lighting the cooker.

This is only conjecture. I doubt 5,500' will have much effect on smoking. Baking is affected due to a change in atmospheric pressure, and boiling temps, which affect the amount of CO2 released by baking powder/soda.

You may experience a lighter smoke profile but the cooking times will remain pretty much the same.

Take a look in the FIND section at page top and you might find some good discussions from some of our owners.Some cookers have had changes in being able to reach temps,as I remember,and made time adjustments.

Smoking at elevation will add a lot of time to the cook. For competitions in AZ our baseline is ~ 1600 ft in Phoenix while up north in Williams it will be 6700 ft. If we don't add 35% to our cook time in Williams, our meat won't finish in time. At 5000 ft I would add 25% more time. I have never done prime rib at elevation and I don't know how it will react especially if you are only taking it to 110.

LOL, gotta chuckle at you making chickens for the vegetarians.

I live in the Denver area and I will definitely follow this thread for some advice. I am still deciding on a model for my own smoker.

The "set it and forget it" aspect of the Cookshack units really appeals to my desire to use my outdoor kitchen year round.

Bon apetit!
Ron

quote:

Originally posted by WineCountryQ:
I normally cook at sea level and was wondering what I can expect at 5500'? I'm going to smoke a few 7 bone prime ribs and and some spatch-cocked chickens (for the vegetarians). I usually pull my prime rib at 110F and let it set for a few hours before slicing. I know at that altitude water boils around 210F and baking has all kinds of issues. What should I expect with my FEC100 and the beef and yardbirds? Anybody cook at altitude?

At sea level water boils at 212°. The general formula for determining the temperature that water boils at altitude is. Subtract 2° for each 1000 feet in altitude. At my location (2300’) water boils at 207° at 5500’ it will boil at around 201°. This will lean toward a dryer product before reaching desired finishing temp. Consider brining marinating or other moisture saving techniques when cooking.

Send an email to dublin551. He runs a business at 8761 feet. I think he uses an FEC500, but he should have some good general insight into high altitude cooking.

I am at about 5600 feet in SE Denver and just got my SM045 yesterday. I'll follow this thread with interest as well as add anything I can along the way, but I am even newer to running a smoker than I am to the forum!

Cheers,
Ron

hey guys,

my 2 cents. i smoke my briskets and butts at at lower temp [about 15 degrees lower] but i smoke them longer too. about 14-15 hours depending on how big meats are, makes a great smoke ring too. i put them in at 4pm, set and forget till mourning. my FEC 500 works perfect every time....btw my BBQ place [the smoque shack] is having a great year! sales are up 40%.......50 more days of our season left, then im taking a long road trip to southern utah on my harley.....life is good!

quote:

Originally posted by dublin551:
hey guys,

my 2 cents. i smoke my briskets and butts at at lower temp [about 15 degrees lower] but i smoke them longer too. about 14-15 hours depending on how big meats are, makes a great smoke ring too. i put them in at 4pm, set and forget till mourning. my FEC 500 works perfect every time....btw my BBQ place [the smoque shack] is having a great year! sales are up 40%.......50 more days of our season left, then im taking a long road trip to southern utah on my harley.....life is good!

Howdy, and thanks for the feedback. I'm glad to hear your business is doing well! I reckon we won't see Robert Irvine and the "Kitchen Impossible" crew show up there soon, eh?

I just got done putting the stand/cart on my SM045 and I'm ready to get at it for the long weekend. Just a yardbird today so I didn't have to start yesterday. When you say you cook about 15 degrees lower, can you be more specific? Lower than what the CS book recommends?

Sounds like you have a nice ride coming up in a few weeks. I have beeen on the road so much this year I've only putted around the neighborhood a few times and other than that I haven't even had my Heritage out of the trailer I store it in.

Ride safe and cheers!,
Ron

I'm a transplant Memphian living in Colorado and I smoke @ 6500ft just about every weekend and haven't noticed needing additional smoke time, in fact most of my stuff is ready before the "guideline times".

I recently smoked a 16lb boneless shoulder, put it in at 9am and it was perfect by dinner time at 6pm, of course it was a hot sunny day. The longest smoke time I've had was on a winter night that was -22* outside and snowing and that one was 12lbs and it took 14hrs.

Not sure if this helps you any since every ones smoke times are different but maybe it can give you an idea Also, I have the 008 so that may make a difference...

Have fun! I'm about to do an overnight on a 13lb brisket

quote:

When you say you cook about 15 degrees lower, can you be more specific? Lower than what the CS book recommends?

Mile Hi.... Suggest you start by reading the 101s that Smokin has written (found on the forums home page) also the lessons for new users found in the open forum. Take good notes and you'll be fine.

MM